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Greek Walnut Pie

In honour of the trashily fabulous Eurovision I will be spending my weekend watching the multicoloured glory from Oslo and eating delicious European flavours. This pie tastes like baklava but with a fraction of the time and effort involved – perfect to whip up before abandoning yourself to key changes, wind machines, gratuitous saxophones and unnecessary violins. Recipe is originally from the Pillsbury website. Enjoy!

2 sheets of short crust pastry (home made or frozen)

2 1/2 cups finely chopped walnuts

1/4 cup brown sugar

2 tablespoons white sugar

1 1/2 tsp cinnamon

3/4 cup butter, melted & cooled

3/4 cup honey

1 tablespoon lemon juice

Preheat the oven to 160 degrees. Grease a round pyrex pie tin and line with first sheet of pastry.

Mix the walnuts, sugars and cinnamon together.

Pour 1/4 cup melted butter over the pastry in the pie tin; spread walnut mixture over this and drizzle over another 1/4 cup butter. Top with the second sheet of pastry, cut large slits in the pastry and top with the remaining 1/4 cup of melted butter.

Bake for 45-55 minutes or until golden brown. Meanwhile, cook honey and lemon over a medium heat in a small saucepan until it has a watery consistency.

Remove pie from oven. Carefully pour over the hot honey mixture, letting it seep into the slits. Cool before serving with ice cream or cream.

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